Peppery Sweet Potato Soup – a delicious recipe with pepper, sweet red peppers, garlic, olive oil, chicken broth, cold mashed sweet potatoes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Broil whole jalapeno and red peppers 4 in. from the heat until the skins blister, about 7 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover with plastic wrap. Let stand for 15-20 minutes. Peel off and discard charred skin; remove stems and seeds. Finely chop peppers.
2
Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425u00b0 for 15-20 minutes. Cool for 10-15 minutes. Squeeze softened garlic from skins into a small bowl and mash.
3
In a large saucepan or soup kettle, combine the peppers, garlic, broth, sweet potatoes and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Stir in milk; heat through. Cool slightly. Process soup in batches in a blender or food processor until smooth; return all to the pan and heat through.
956
kcal
Calories
15
g
Fat
96
g
Carbs
108
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 jalapeno pepper, 2 medium sweet red peppers, 5 garlic cloves, 1 teaspoon olive oil, and more.
Yes, Peppery Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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